Starch Digestion in Pearl Millet (Pennisetum Glaucum (L.) R. Br
Journal of Applied Botany and Food Quality 90, 126 - 131 (2017), DOI:10.5073/JABFQ.2017.090.015 1Laboratoire d’Etudes et Développement des Techniques d’Epuration et de Traitement des Eaux et Gestion Environnementale, Département de Chimie, Ecole Normale Supérieure de Kouba, Algiers, Algeria 2Département de Biologie, Ecole Normale Supérieure de Kouba, Algiers, Algeria 3Département de Physique, Ecole Normale Supérieure de laghouat, Algeria 4Département des Sciences et Techniques, Faculté de Technologie, Université Amar Télidji - Laghouat, Algeria Starch digestion in pearl millet (Pennisetum glaucum (L.) R. Br.) flour from arid area of Algeria Mohamed Lemgharbi1,2, Rachid Souilah1,3, Badreddine Belhadi1,4, Ladjel Terbag 1,3, Djaffar Djabali 1, Boubekeur Nadjemi 1 (Received August 28, 2016) Summary Grain digestibility also is important. Several works have been con- ducted to study the kinetics of starch digestion of different grains by To assess the nutritive value of minor cereals cultivated in arid ar- alpha-amylase (EZEOGU et al., 2005; FREI et al., 2003; GONI et al., eas of Algeria, nine pearl millet landraces were sampled from two 1997). The glycemic index (GI) is an in vitro measurement based regions: Tidikelt and Hoggar. Some qualitative and quantitative cha- on glycemic response to carbohydrate-containing foods, and allows racters of the panicle and grain were measured, as well as in vitro ranking of food on the basis of the rate of digestion and absorption of starch digestion of the grain flour. Considerable variation was recor- carbohydrates that they contain (ENGLYST et al., 1992; JENKINS et al., ded in seed color, endosperm texture and nutritional value of starch 1981).
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